This savory oatmeal is a creamy, garlicky meal with wilted spinach and nutty Swiss cheese. Ready in under 20 minutes, it’s a comforting, risotto-like dish perfect for breakfast or any time of day. This Spinach and Swiss Garlic Oatmeal is a satisfying, flavorful twist on traditional oats.
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Why You’ll Love This Spinach and Swiss Garlic Oatmeal
- Savory breakfast game-changer: A satisfying, risotto-like meal that’s easy to make.
- Magical flavor combo: Garlicky oats, fresh spinach, and melty Swiss cheese unite beautifully.
- Versatile & forgiving: Swap greens, cheese, or add protein like an egg or sausage.
- Comfort & nutrition: Warm, filling, and packed with fiber, protein, and vitamins.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 2 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup shredded Swiss cheese
- 1 tbsp olive oil or butter
- 1/4 cup milk or cream (optional, for extra creaminess)
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional, for a little heat)
Tools: A medium saucepan, a wooden spoon or spatula, and a measuring cup.
Notes: Using broth instead of water builds a deeply savory base. Don’t skip the fresh garlic—it adds an aromatic punch.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 14 g |
| Fat: | 15 g |
| Carbs: | 32 g |
| Fiber: | 5 g |
Serves: 2 | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Why use broth instead of water? Broth is the foundation of flavor here. It infuses the oats with a savory depth that water just can’t achieve, making the final dish taste more like a creamy grain pilaf or risotto.
- Can I use quick oats? You can, but the texture will be much softer and less distinct. Old-fashioned rolled oats hold their shape better and give you that perfect, creamy-yet-chewy consistency we’re after.
- What kind of Swiss cheese works best? I prefer a good, nutty Swiss like Emmental or Gruyère, but any Swiss-style cheese will melt beautifully. Just be sure to shred it yourself for the best melt—pre-shredded cheeses often have anti-caking agents that can make them a bit grainy.
- Don’t be shy with the garlic. Since we’re cooking it briefly, it mellows out and becomes sweet and aromatic rather than overpowering. It’s the star of the show, so use fresh cloves and mince them finely.
How to Make Spinach and Swiss Garlic Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted and foamy), add the minced garlic. You’ll want to sauté this for just about 30-60 seconds—until it becomes incredibly fragrant but hasn’t taken on any color. You’re just waking up the flavors here, not browning it. That gentle heat coaxes out the garlic’s natural sweetness and removes any harsh raw bite.
Step 2: Now, pour in the rolled oats. Stir them around in the garlicky oil for a minute or two. This is a crucial step—toasting the oats slightly before adding the liquid gives them a wonderful nutty flavor and helps them stay distinct and chewy in the final dish, rather than turning to mush. You’ll notice the oats becoming a shade darker and smelling lovely and toasty.
Step 3: Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want! Give everything a good stir to make sure no oats are sticking to the bottom of the pan. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently, stirring occasionally, for about 5-7 minutes. You’ll see the oats start to plump up and the liquid thicken into a creamy sauce.
Step 4: Once the oats have absorbed most of the liquid and are tender but still have a slight bite, it’s time for the spinach. Stir in the chopped spinach—it might look like a lot at first, but it wilts down surprisingly quickly. Keep stirring for another 1-2 minutes until the spinach is bright green and fully wilted into the oatmeal. The color at this stage is just gorgeous.
Step 5: Take the pan off the heat. Now, stir in the shredded Swiss cheese. The residual heat is perfect for melting it into a smooth, creamy, cheesy embrace. If you’re using the optional milk or cream, add it now—it makes the texture incredibly luxurious. Finally, season to taste with salt and plenty of black pepper. Give it one final stir, and your savory oatmeal is ready to serve immediately while it’s hot and wonderfully creamy.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container up to 3 days.
- Freezer: Not recommended—oats can become mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or milk to restore creaminess.
Serving Suggestions
Complementary Dishes
- A perfectly fried egg — The runny yolk creates a rich, silky sauce that mixes into the cheesy oats, adding another layer of flavor and protein.
- Crumbled, crispy bacon or pancetta — The salty, crunchy bits provide a wonderful textural contrast and a hit of smoky flavor that complements the Swiss cheese beautifully.
- Sautéed mushrooms — Their earthy, umami-rich flavor deepens the savory profile of the oatmeal and makes the dish feel even more hearty and satisfying.
Drinks
- A hot cup of black tea — The slight astringency and warmth of the tea cuts through the richness of the cheesy oatmeal, cleansing the palate between bites.
- A crisp, dry white wine like Sauvignon Blanc — If you’re having this for lunch or dinner, the wine’s acidity and citrus notes provide a lovely balance to the creamy, savory flavors.
- Freshly squeezed orange juice — Its bright, sweet-tart flavor is a surprisingly refreshing counterpoint to the garlic and cheese, waking up your whole palate.
Something Sweet
- A simple fruit salad with mint — The cool, sweet fruit provides a light and refreshing finish that contrasts perfectly with the warm, savory notes of your meal.
- A small, buttery shortbread cookie — Its simple, sweet crunch is the perfect little treat to end on after a rich and savory bowl.
- A few squares of dark chocolate — The bitterness of the chocolate is a sophisticated and satisfying way to cleanse your palate and provide a sweet ending.
Top Mistakes to Avoid
- Mistake: Cooking the garlic over too high heat. Burnt garlic becomes bitter and can ruin the entire dish. Keep the heat at a gentle sizzle to just fragrance it without browning.
- Mistake: Using instant or quick-cooking oats. They turn to mush far too quickly and won’t give you the satisfying, slightly chewy texture that makes this recipe so good. Stick with old-fashioned rolled oats.
- Mistake: Adding the cheese while the pan is still on the heat. This can cause the cheese to seize up and become stringy or oily instead of melting smoothly. Always take the pan off the heat first, then stir in the cheese.
- Mistake: Skipping the toasting step for the oats. That quick toast in the garlic oil adds a crucial
Spinach And Swiss Garlic Oatmeal
Make this easy Spinach and Swiss Garlic Oatmeal in 20 minutes! A savory, cheesy, and nutritious breakfast or lunch. Get the simple recipe here!
Ingredients
For the Ingredients
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1 cup old-fashioned rolled oats
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2 cups vegetable or chicken broth
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2 cloves garlic (minced)
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2 cups fresh spinach (roughly chopped)
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1/2 cup shredded Swiss cheese
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1 tbsp olive oil or butter
-
1/4 cup milk or cream (optional, for extra creaminess)
-
Salt and black pepper (to taste)
-
1 pinch red pepper flakes (optional, for a little heat)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted and foamy), add the minced garlic. You’ll want to sauté this for just about 30-60 seconds—until it becomes incredibly fragrant but hasn’t taken on any color. You’re just waking up the flavors here, not browning it. That gentle heat coaxes out the garlic’s natural sweetness and removes any harsh raw bite.01
-
Now, pour in the rolled oats. Stir them around in the garlicky oil for a minute or two. This is a crucial step—toasting the oats slightly before adding the liquid gives them a wonderful nutty flavor and helps them stay distinct and chewy in the final dish, rather than turning to mush. You’ll notice the oats becoming a shade darker and smelling lovely and toasty.02
-
Carefully pour in the broth. It will sizzle and steam dramatically, which is exactly what you want! Give everything a good stir to make sure no oats are sticking to the bottom of the pan. Bring the mixture to a lively simmer, then immediately reduce the heat to low. Let it cook gently, stirring occasionally, for about 5-7 minutes. You’ll see the oats start to plump up and the liquid thicken into a creamy sauce.03
-
Once the oats have absorbed most of the liquid and are tender but still have a slight bite, it’s time for the spinach. Stir in the chopped spinach—it might look like a lot at first, but it wilts down surprisingly quickly. Keep stirring for another 1-2 minutes until the spinach is bright green and fully wilted into the oatmeal. The color at this stage is just gorgeous.04
-
Take the pan off the heat. Now, stir in the shredded Swiss cheese. The residual heat is perfect for melting it into a smooth, creamy, cheesy embrace. If you’re using the optional milk or cream, add it now—it makes the texture incredibly luxurious. Finally, season to taste with salt and plenty of black pepper. Give it one final stir, and your savory oatmeal is ready to serve immediately while it’s hot and wonderfully creamy.05
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